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Receta Hazel's English Trifle
by Global Cookbook

Hazel's English Trifle
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Ingredientes

  • 1 x Sponge cake
  • 1/2 c. Raspberry jam (seedless is better)
  • 1 can Peaches
  • 1 can Tangerines in own juice
  • 8 Tbsp. Bird's custard pwdr
  • 4 c. Lowfat milk
  • 8 Tbsp. Sugar
  • 1/2 c. Sherry
  • 1 c. Whipped cream

Direcciones

  1. G'day This is my mother in-law's Trifle. It is the best I have ever tasted.
  2. She was born in Aberdeen, but she makes a mean trifle. This is so easy I even made it one Christmas and received rave reviews. It may be on account of the extra sherry in my trifle.;-)
  3. Fill a large glass bowl to 1/3 with sponge cake broken into pcs. Spread the raspberry jam over the layer. Fill the next 1/3 of bowl with the liquid removed fruit. You can use fruits other than the ones mentioned eg.
  4. banannas, pineapple,etc. Save the juice and sprinkle sufficient over the trifle to moisten the cake. Do not soak it. Add in the sherry next. Now, make a custard by mixing the Bird's pwdr and sugar in a saucepan over medium heat. Gradually add in the lowfat milk, stirring to blrnd. Cook and stir till the mix comes to a full boil andthickens. Cold and spread over fruit layer.
  5. Cover this with whipped cream to that a little sugar has been added.
  6. Garnish with marachino cherries or possibly choclate sprinkles. Cover with saran wrap and keep in fridge till ready. Can be made the night before. Actually it's best made ahead, the flavors meld beautifully. All the best to you and /DESSERTS